Puyas are smaller than guajillo and pack more heat, measuring 5,000 to 8,000 SHU. Chefs of authentic Mexican cuisine, when looking for an unexpected kick, use Puya chiles in place of Guajillo chiles.

Unlike some Mexican dried chiles that are bred for their heat, Guajillos are bred for flavor.

These chiles are slightly fruity with a sweet heat, tannic with a hint of pine, tart berries, and light smoky undertones.

Thai hot peppers, also known as bird's eye chilies, are small, fiery peppers that measure between 50,000 and 100,000 Scoville heat units, making them significantly hotter than a jalapeño but milder than a habanero. These peppers have a slender, tapered shape, are about 1–2 inches long, and mature from green to a bright red color. They have a fruity, earthy flavor with a pungent heat that is used widely in Thai and other Southeast Asian cuisines, often in curries, soups, and stir-fries. 

Size and shape: Small, slender, and tapered, usually 1–2 inches long and 1/4–1/2 inch wide.

Color: Green when young, ripening to a bright red.

Flavor: Fruity and earthy, with a pungent heat.

Texture: Thin, crisp, and waxy when fresh. 

Scoville units: 50,000–100,000 SHU.

Comparison: About 23 times hotter than a jalapeño and roughly one-third as hot as a habanero.

Note: The seeds and membranes contain the most heat and can be removed to reduce it. 

Thai Chili

Thai chili, also known as bird's eye chili or simply bird chili, is a small, fiery pepper variety native to Southeast Asia. 

Aji Limo / Lemon Drop

A chocolate-colored bell pepper with a very sweet flavor. It ripens from green to dark brown on the outside and brick red flesh on the inside. This is our earliest pepper to harvest, with the first peppers ripening at around 57 days.

Heavy fruit set of 3-4” peppers and it tolerates cool nights. Heat Level: None

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 14 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart or into large 5-gallon containers. Harvest peppers when they are full size and brown. 

Red Habanero  -This hot habanero with its fruity flavor is a fine addition to make extra spicy salsas, marinades, and very hot sauces. It originates from the Yucatan Peninsula in Mexico and will grow well in northern climates. Easy to grow.

The red pods are 1-1/2" long and 1" wide and grow on 36" tall plants. It is so productive the plant may need support when loaded with fruit. Capsicum chinense (90 days) Heirloom - Open-pollinated

Heat Level: Extra Super Hot.  Scoville Heat Units 400,000

A versatile mix of classic and specialty Jalapeño Pepper varieties offering a range of heat from mild to moderately hot. This blend can produce peppers in shades of green, red, and sometimes yellow or purple, with thick walls and the signature crisp, juicy texture jalapeños are known for. Perfect for fresh salsas, stuffing, pickling, grilling, or adding a balanced kick to your favorite dishes.

🌶️ 2,500 – 8,000 SHU (Scoville Heat Units)

This mix is ideal for gardeners who enjoy dependable, productive plants and flavorful peppers with just the right amount of heat.

Jamaican Hot Chocolate - Has more flavor than chocolate habanero.

This cultivar comes from a pepper that was found at a market in Port Antonio, Jamaica. The wrinkled pods are very hot and have a strong smoky flavor. Chocolate habanero is a great tasting pepper, but many people say that Jamiacan Hot Chocolate has more flavor and tastes even better! 

This beautiful pepper has great flavor and grows to about 2” around. The shiny skin of this Habanero-type pepper changes from green to red-brown and finally to chocolate brown at maturity. Capsicum chinense (100 days) Heirloom - Open-pollinated

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Heat Level: Extra Super Hot  Scoville: 400,000

~ Packet contains 10 seeds. 

In early spring, start seeds indoors 8 weeks prior to warm nightly temperatures. Place the seeds in sterile media and cover 1/4” deep. Provide 85°F bottom heat, bright light and keep moist at all times. Seeds will germinate in 7 - 21 days. Transplant seedlings into pots and grow until there are 6 true leaves on the plant. Plant them directly into rich soil, 30” apart. Harvest peppers when they are brown.

Tombstone Ghost Pepper

So bad you’ll wish you were in Boothill! The heat is far more than you would expect. It keeps creeping up on you until shivers go down your spine and your face goes numb. Not even whiskey will save you! It has been said that when people survive the heat of this Outlaw Pepper they become Tombstone Legends! 

Pods are 3” long and 1” wide with red dented skin. The 30” tall plants will produce fruit all season. The flavor is fruity up front then spooky hot. This is not for scaredy cats!  Capsicum chinense/C.frutescens  (100 days)

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. 

Heat Level: Extreme, Severe and Intense.  Scoville Heat Units 1,000,000 

~ Packet contains 10 seeds. 

Hong gochu (홍고추) are vibrant red Korean chili peppers, prized for their sweet, smoky, slightly tangy flavor and mild-to-medium heat (around 5,000-7,000 SHU), essential for authentic kimchi, gochujang (chili paste), and stews, offering rich color, depth, and flavor to Korean cuisine, used fresh, dried, or ground. 

Color: Bright, glossy red when ripe, sometimes shiny green when unripe.

Shape: Elongated and slender.

Flavor: Rich, sweet, smoky, slightly floral, with earthy notes.

Heat: Mild to medium, less intense than some other Korean varieties. 

Gochugaru: Dried and ground to make coarse or fine chili flakes for kimchi, marinades, soups, and sauces.

Gochujang: A key fermented chili paste ingredient.

Fresh: Used chopped in side dishes (banchan), salads, or for garnishes.

Dried: Can be used whole or in powders for deep flavor and color. 

Provides spice, vibrant red color, sweet/smoky flavor, and acts as a natural preservative in kimchi.

A fundamental ingredient, distinguishing many traditional Korean dishes.